We eat a lot of chicken. There are only so many ways to cook it before you’re completely bored. In the summer, we grill. In the winter, we bake. There are a hundred ways to vary this marinade, but the essentials are the same: lemon, garlic, salt, pepper, and olive oil.
The zucchini was Stephen’s idea. It’s simple, easy, and really yummy. This is a super easy meal to make and it’s filling and delicious. I didn’t serve a starch with this, but rice (white or brown) or roasted potatoes would be good with this.
- 4 chicken breasts
- 3 garlic cloves, grated or minced fine
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme leaves
- 1 cup lemon juice (or juice of three lemons)
- 3 tbsp olive oil
(All measurements above are approximate because this is one of those things I never measure)
Whisk together garlic, salt, pepper, thyme, lemon juice and olive oil in a measuring cup or bowl. Pour into a ziploc bag and add chicken. Let marinate for 15-20 minutes, then bake for 30-40 minutes in a 350 oven.
- 3 medium sized zucchini, cut into planks
- 1/2 cup panko crumbs
- 1/2 cup parmesan cheese
- sprinkle garlic salt
- 1 tbsp olive oil
Brush the zucchini with olive oil. Mix the panko, cheese, and garlic salt together, then spread over the zucchini. Drizzle with olive oil. Bake in a 350 oven until topping is browned, 20-30 minutes.